From the cookbook "Top Secret Recipes". My DH loves Orange Juliuses and says that this tastes 'just like them'. You can cut the sugar and it's still yummy.
1 cup orange juice
1 cup water
1/4 cup egg substitute
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice
Combine all of the ingredients in a blender set on high speed for 15-30 seconds.
Tuesday, June 21, 2005
Monday, June 20, 2005
Irish Soda Bread
This is a "MUST HAVE" for St. Patrick's Day, but it's yummy any time of year! I use the SACO brand powdered buttermilk instead of real buttermilk. You can usually find it in the baking products aisle. For this recipe, for the 1 cup of buttermilk, add 4 T powder to the dry ingredients and 1 cup water to the wet. For 1/4 cup buttermilk, add 1T powder to 1/4 cup water and mix before adding to the melted butter **
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg.
Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. You can make one very large loaf, or two smaller loaves.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg.
Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. You can make one very large loaf, or two smaller loaves.
In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Cheddar Coins
Easy to make, freezes well, everyone loves them! Started making these when Colin was a toddler.
Cheddar Coins
1/2 Cup Butter Or Margarine
1 1/2 Cups Unbleached Flour; Sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Dash Cayenne Pepper
2 Cups Cheddar; Extra Sharp, *
* The Extra Sharp Cheddar Cheese should be finely grated.
Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.
Cheddar Coins
1/2 Cup Butter Or Margarine
1 1/2 Cups Unbleached Flour; Sifted
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
1 Dash Cayenne Pepper
2 Cups Cheddar; Extra Sharp, *
* The Extra Sharp Cheddar Cheese should be finely grated.
Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool.
Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.
Mom's Chicken Enchiladas
My mom sent me her recipe for chicken enchiladas a couple years ago when we were having some friends over for dinner. I always get many raves when I serve these. The funny thing is I dislike enchilada sauce, so I always keep some to the side and top mine with only salsa.
approximately 24 small flour tortillas
3-4 cooked chicken breasts, sliced, shredded or chopped (we grill the chicken after marinating in olive oil, garlic and lime juice)
1/2 cup salsa
1 1/2 lbs shredded Mexican blend cheese
1 small onion chopped fine
1 small can chopped black olives
1 jar enchilda sauce (divided)
1 can cream of chicken soup
1/2 soup can milk
salt & pepper
In large bowl combine half of cheese, chicken, 4-5T of salsa, onion, olives and salt and pepper. Mix well.
Warm the tortillas (stack on wax paper, about 5 at a time for 30-40 sec in microwave)
Grease a 9x13 or larger casserole.
Place 2-3 T of chicken mixture on the tortillas. Roll and place side by side in casserole. (I do seam side down)
Combine cream of chicken soup with 1/2 soup can of milk and 1/2 can enchilada sauce, and rest of salsa. Poour over endchiladas, being sure to get all the edges. Top with remaining cheese and drizzle rest of enchilada sauce over top.
Bake at 350 degrees for 25-30 minutes.
You can cover (carefullly) with an aluminum foil tent and let them sit in the oven until serving time.
approximately 24 small flour tortillas
3-4 cooked chicken breasts, sliced, shredded or chopped (we grill the chicken after marinating in olive oil, garlic and lime juice)
1/2 cup salsa
1 1/2 lbs shredded Mexican blend cheese
1 small onion chopped fine
1 small can chopped black olives
1 jar enchilda sauce (divided)
1 can cream of chicken soup
1/2 soup can milk
salt & pepper
In large bowl combine half of cheese, chicken, 4-5T of salsa, onion, olives and salt and pepper. Mix well.
Warm the tortillas (stack on wax paper, about 5 at a time for 30-40 sec in microwave)
Grease a 9x13 or larger casserole.
Place 2-3 T of chicken mixture on the tortillas. Roll and place side by side in casserole. (I do seam side down)
Combine cream of chicken soup with 1/2 soup can of milk and 1/2 can enchilada sauce, and rest of salsa. Poour over endchiladas, being sure to get all the edges. Top with remaining cheese and drizzle rest of enchilada sauce over top.
Bake at 350 degrees for 25-30 minutes.
You can cover (carefullly) with an aluminum foil tent and let them sit in the oven until serving time.
Subscribe to:
Posts (Atom)